NORTH AMERICA. Travel dining specialist SSP America has named respected industry executive Oscar Hernandez as Vice President of Concepts and Development.
He will serve as a liaison to key airport accounts, which the company stated would “ensure SSP America delivers authentic restaurants to airports that reflect a ‘taste of place’.” Hernandez will also lead the pursuit of new business opportunities, including identifying relevant brands in each market.
A 25-year restaurateur veteran, Hernandez first joined SSP America in 2007 and spent five years as Regional Vice President of Operations, managing a significant portfolio of business located in the Western region of the US and Canada.
According to SSP, in that role he was “responsible for delivering operational excellence and outstanding customer service while building strong relationships and open communication with airport executives, joint venture partners and brands”.
In 2012 he moved to become an Executive Vice President for Areas USA, driving US$235 million in annual revenues. He returned to SSP America in late 2017 as Executive Vice President of Operations.
Previously he was Vice President of Operations for Mimi’s Café as part of Bob Evans Farms where he led efforts to grow sales and profitability for two divisions and new restaurant development.
He also spent part of his career with Darden Restaurants and Brinker International as Senior Director of Operations and Area Director and General Manager, respectively. At Darden, he oversaw a portfolio of 35 restaurants across five states. At Brinker he had oversight of ten restaurants in three states.
Hernandez has previously been named SSP America’s Director of the Year and has been consistently recognised for his region’s outstanding financial performance. SSP America said that Hernandez’s career is notable for the large number of internal team members and leaders promoted to more senior positions.
Hernandez reports to Patrick Murray, Deputy Chief Executive Officer and President of SSP America’s new Central and South America region. Murray commented: “As SSP America sharpens its focus on growth as we emerge from the pandemic, we need food travel experts who have a deep and broad set of restaurant experiences and passion for bringing authentic culinary experiences to the airports we serve.
“Oscar’s career with SSP America is interesting because he opened one of our first group of restaurants at a new airport. He’s one of the rare individuals with the level of experience needed to do what we do. We’re incredibly excited that he’s taken on this important role and look forward to his contributions.”
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